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Melissa Clark's Rosemary shortbread.

Food Processor Rosemary Shortbread


  • Author: Alexandra Stafford
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 16 pieces

Description

Source: Melissa Clark of the NY Times


Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 scant tablespoon of finely chopped fresh rosemary (see photo above)
  • 1 teaspoon plus 1 pinch kosher salt
  • 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
  • 1 1/2 tsp. honey

Instructions

  1. Heat oven to 325ºF. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and honey, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth.
  2. Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: rosemary, shortbread, butter, Melissa, Clark, food processor